"Though Merida on Navigation Boulevard is the city’s only Yucatecan restaurant, the famous banana-leaf-wrapped, pit-roasted pork dish is closest to those served on the peninsula. At this airy spot, David Reyes serves up an iteration of the ancient Mayan preparation that’s bright with sweet-and-sour orange. Achiote, a favorite ingredient in the Yucatan, gives the pork its trademark reddish hue. Bright-pink pickled onions contribute an unexpected hint of heat." - Alice Levitt